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Freshly baked chocolate croissant with melted chocolate filling

Chocolate Croissants

These homemade Chocolate Croissants take simple pantry staples and turn them into buttery layers wrapped around pockets of rich dark chocolate, perfect for chilly mornings and cozy gatherings.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 pieces
Course: Breakfast, Brunch, Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour
  • 0.5 cup unsalted butter (plus extra for laminating) Use high-quality butter for best results.
  • 0.5 cup milk (warm, about 100–110°F / 37–43°C) Warm but not hot to activate yeast.
  • 0.25 cup sugar
  • 0.5 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 large egg (for dough)
Filling and Finish
  • 1 cup dark chocolate chunks (or chocolate batons) Use high-quality dark chocolate (60–70% cocoa).
  • 1 large egg (for egg wash)

Method
 

Preparation
  1. In a small bowl, dissolve the yeast in warm milk and set aside for 5 minutes.
  2. In a large bowl, mix flour, sugar, and salt.
  3. Add the yeast mixture and melted butter to the dry ingredients and mix until combined.
  4. Knead the dough for about 5–7 minutes until smooth, then let rise for 1 hour in a warm place.
Laminating
  1. Roll out the dough and fold it over butter, then refrigerate for 30 minutes.
  2. Roll out the dough again and cut into triangles.
  3. Place chocolate chunks at the base of each triangle and roll them up.
Baking
  1. Place on a baking sheet, brush with egg wash, and let rise for another 30 minutes.
  2. Bake at 375°F (190°C) for 15–20 minutes until golden brown.
  3. Let them cool 5–10 minutes before serving.

Notes

For a more buttery, classic laminated texture, perform three sets of fold-and-chill cycles. Variations include adding nuts, orange zest, or using plant-based substitutes for a vegan option. Store leftovers in an airtight container for up to 2 days.